Coconut Chicken Breakfast Bowl Recipe

About this recipe

A hearty and protein-packed chicken and coconut breakfast bowl, infused with aromatic Indian spices and served with fluffy basmati rice for a wholesome start to your day.

Ingredients

• 500 g Chicken Whole
• 100 g Tamarind
• 1 Kg R.C. Fish
• 1 Bunch Mint Leaves
• 100 g Chicken Masala
• 1 l Rice Bran Oil
• 1 kg Rice
• 100 g Lemon
• 10 pcs Prawns
• 200 g Nandus Mutton Mince
• 100 g Garlic
• 20 g Turmeric Powder
• - Frozen Mixed Vegetables
• 100 g Jeera
• 1 piece Coconut
• 250 g Mutton
• - Fresh Tofu
• 100 g Quinoa
• NaN Kodo Millet
• 500 g Capsicum Green
• 100 g Amul Salted Butter
• 100 g Lettuce Mix
• - Chicken Breast

Instructions

1. 1. Wash the basmati rice thoroughly and soak it in water for 15 minutes.
2. 2. Dice the chicken breast into bite-sized pieces and set aside.
3. 3. Heat vegetable oil in a pan and add cumin seeds; let them splutter for 30 seconds.
4. 4. Add finely chopped onion, ginger, and garlic to the pan and sauté until golden brown.
5. 5. Stir in the turmeric, red chili powder, and coriander powder; cook for 1 minute to release the aromas.
6. 6. Add diced chicken to the pan and cook, stirring occasionally, until the chicken is no longer pink.
7. 7. Pour in the coconut milk and diced tomato; simmer for 10 minutes until the chicken is fully cooked and the sauce thickens.
8. 8. Meanwhile, cook the soaked rice in a pot of boiling water with a pinch of salt until tender, then drain and fluff with a fork.
9. 9. Serve the cooked rice in a bowl and top with the coconut chicken mixture.
10. 10. Garnish with freshly chopped coriander leaves for a burst of flavor.